Loaded Baked Potatoes Recipe
Classic toppings like bacon, cheese, and sour cream turn these Loaded Baked Potatoes into a side everyone asks for again and again.
Ingredients
- 6 tablespoons olive oil
- 2 tablespoons salt
- 4 large rinsed and dried russet potatoes
- 6 strips cooked crisp bacon, diced
- ½ cup sour cream
- 4 tablespoons unsalted butter
- ½ cup shredded sharp cheddar cheese
- ¼ cup thinly sliced fresh chives
Instructions
- Preheat the oven to 375°.
- Add the oil and salt to a large bowl.
- Take one potato at a time and add it to the bowl; completely coat it with olive oil and salt. Transfer them to a sheet tray lined with parchment paper.
- Bake on the middle rack at 375° for 60 minutes. While these are in the oven, prepare the crispy cooked bacon and shredded cheese.
- When the potatoes are done baking, remove them from the oven and let them cool for 10 minutes.
- Using a knife or fork, make an incision in the top of the potato and press together using both hands, exposing the fluffy inside of the potato.
- Evenly add the chopped, crispy cooked bacon, sour cream, butter, cheese, and chives to the top.
Notes
What makes these loaded potatoes as good as my Perfect Baked Potatoes is the crispy salted skin. Never underestimate that crispy, golden, salt-encrusted potato skin. Take the time to evenly coat the outside of each potato in a healthy layer of oil and salt. Trust me, it’ll make you want to devour every bite.
Dry the potatoes: I always dry the potatoes with a clean kitchen towel after rinsing and scrubbing. Any moisture left on the outside can cause them to steam rather than crisp.
Foil or no foil? I never wrap my baked potatoes in foil because it steams them and makes the skin soft. I want a golden, crunchy crust.
To poke holes or not? I skipped piercing the potatoes with a fork because this can cause the inside to dry out.
Rest after baking: I give the potatoes 10 minutes to rest after coming out of the oven for two reasons: (1) A cooler potato is easier to handle, and (2) it helps the inside become much lighter and fluffier.
Twice-baked loaded potatoes: If you really want to go all out, scoop out the middle of the roasted potatoes, mash them with butter, sour cream, and cheese, and then spoon the mixture back into the crispy potato skins. Bake again until golden on top.
Make-Ahead: These potatoes should be served as soon as the toppings are added. When I want to save time, or I’m prepping a baked potato bar for parties, I’ll make the toppings in advance and bake the potatoes about an hour before serving.
How to Store: Cover leftover baked potatoes and refrigerate for up to 3 days. Any toppings should be stored separately.
How to Reheat: Place potatoes on a metal sheet pan, then warm in a 350°F oven for about 15 minutes.
Nutrition
Calories: 795kcalCarbohydrates: 41gProtein: 16gFat: 64gSaturated Fat: 23gPolyunsaturated Fat: 7gMonounsaturated Fat: 30gTrans Fat: 1gCholesterol: 97mgSodium: 3960mgPotassium: 1054mgFiber: 3gSugar: 2gVitamin A: 801IUVitamin C: 14mgCalcium: 167mgIron: 2mg